Pecan Pie Swirl Ice Cream Pie

Y’all I created a bomb mash up of pecan pie and ice cream making my pecan pie swirl ice cream pie. The ice cream is a no-churn vanilla that I fold with a pecan filling, caramel and pie crust. It’s a straight up hit. 

How to make pecan pie swirl ice cream pie

Step 1: Make the graham cracker crust

Thoroughly grease a 9-inch springform pan. In the meantime, whisk the graham cracker crumbs and melted butter together in a mixing bowl until combined. Press the crust mixture into the bottom and sides of the prepared pan, then chill it in the fridge for around an hour.

Step 2: Bake the crust crumbles

Preheat the oven to 400 degrees F and line a baking pan with parchment paper. Break the frozen pie crust into varying sizes, then arrange the pieces evenly on the prepared pan. Bake them until golden brown, crisp, and fragrant, then set the pan aside to completely cool.

Once cool, use your hands or a rolling pin to crush the pie crust pieces into crumbs, leaving a handful of larger chunks.

Step 3: Mix the pecan pie swirl

Melt the butter in a saucepan over medium heat. Once the butter has melted, mix in the Karo^® Light Corn Syrup and brown sugar until the sugar dissolves. Next, add the vanilla and salt. Stir everything together, continuing to mix until well combined.

Stir in the pecans, making sure the sauce completely covers all of the nuts. Allow the mixture to cool while you work on the ice cream filling.

Step 4: Make the ice cream layer

Add cream cheese to the bowl of a stand mixer, or a medium-sized bowl if you’ll be using a hand mixer. Beat on medium-high speed, then slowly add in condensed milk and vanilla extract, continuing to mix until the mixture is completely smooth. Turn off the mixer and fold the whipped cream into the mixture using a spatula.

Step 5: Assemble the pie

Carefully fold three-quarters of the pecans into the batter, only folding until the pecans have distinctly swirled through the batter. Repeat the same step with three-quarters of the crust crumbles.

Transfer the ice cream mixture to the pie crust and spread it out evenly. Top the ice cream with the remaining pecans and crust crumbles, then freeze the pie for 6-8 hours. When you’re ready to serve this pecan pie swirl ice cream pie, use a hot sharp knife to cut slices.

Pecan Pie Swirl Ice Cream Pie Recipe

Try this Pecan Pie Swirl Ice Cream Pie for the best of both worlds between traditional pecan pie and ice cream pie. It’s sweet, creamy, and studded with crunchy pecans in every bite.

5 from 16 votes

Print Pin Recipe

Prep Time 2 hours hrs

Cook Time 30 minutes mins

Freeze 6 hours hrs

Total Time 8 hours hrs 30 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 12 servings

Ingredients

For the Bottom Crust

• ▢ 2 cups graham cracker crumbs
• ▢ 1/2 cup butter melted

For the Crust Crumbles

• ▢ 9 inch frozen pie crust

For the Pecan Pie Swirl

• ▢ 1/2 cup unsalted butter
• ▢ 1/2 cup light brown sugar packed
• ▢ 1/4 cup Karo® Light Corn Syrup
• ▢ 1 teaspoon vanilla extract
• ▢ 1/4 teaspoon kosher salt
• ▢ 1 1/2 cups pecan halves chopped

For the Ice Cream

• ▢ 8 oz cream cheese room temperature
• ▢ 14 oz sweetened condensed milk
• ▢ 1 tablespoon vanilla extract
• ▢ 2 cups heavy whipping cream whipped to stiff peaks

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Instructions

For the Bottom Crust

• Thoroughly grease a 9 inch springform pan. Next in a medium sized bowl, whisk graham cracker crumbs and melted butter together until combined.
• Press crust mixture into the bottom (and sides) of the pan. Refrigerate for 45-60 minutes.

For the Crust Crumbles

• Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Break the frozen pie crust into varying sizes, then arrange the pieces onto the pan.
• Bake for 13-15 minutes, or until golden-brown, crisp, and fragrant. Remove from the oven. Set aside to completely cool.
• Once cool, use your hands or a rolling pin to crush the pie crust pieces into crumbs, leaving a handful of larger chunks.

For the Pecan Pie Swirl

• In a medium sized saucepan, over medium heat add the butter and let it start to melt. Once the butter has melted or is mostly melted add the Karo® Light Corn Syrup and brown sugar. Mix until sugar has dissolved. Then add the vanilla and salt. Stir together everything and continue to mix until the mixture is well blended. Careful that the heat isn’t too high.
• Stir in the pecans The pecans should be evenly coated in the syrup mixture. Allow the mixture to cool while you work on the ice cream filling.

For the Ice Cream

• Add cream cheese to the bowl of a stand mixer or medium sized bowl if using a hand mixer.
• Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.
• Turn off the mixer and fold whipped cream into cream cheese mixture using a spatula.

To Assemble

• Carefully fold 3/4s of the pecans into the batter only folding 3-4 times just until the pecans have distinctly swirled through the batter.
• Repeat with 3/4s of the crust crumbles.
• Transfer the ice cream mixture to the pie crust and spread evenly.
• Top with the remaining pecans and crust crumbles.
• Freeze for 6-8 hours. When ready to serve, use a hot sharp knife to cut slices then let defrost for 10-15 minutes and serve.

Notes

What to do with leftovers

All you have to do is cover the pie or wrap slices individually, then store them in the freezer for up to 8-9 days.

I find that slicing and wrapping the pieces individually is easier than cutting them when I’m hungry. But, the choice is yours! 

Nutrition

Calories: 713kcal | Carbohydrates: 54g | Protein: 8g | Fat: 53g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 381mg | Potassium: 294mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1405IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 1mg

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Recipe Tips

• Room temperature: Bring the cream cheese to room temperature before beating it. This will ensure it’s properly aerated and whipped into a light consistency.
• Press the crust: Firmly press the pie crust into the tin before building the rest of the pecan pie swirl ice cream pie.
• Hot knife: When cutting, it’s best to use a hot, sharp knife for clean, even slices. You can run the knife under hot water before cutting the pie for the best results.
• Full whip the cream: Before adding the whipping cream to the cream cheese mixture, whip it until you see stiff peaks. This helps achieve an ice cream layer that’s rich and creamy without being overly dense.

More Ice Cream Recipes

• Peach Pie Ice Cream
• No-Churn Blueberry Ice Cream
• Homemade Strawberry Ice Cream
• Vanilla Ice Cream

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